Please feel free to call either of us if you need anything or would like to place an order. These numbers can be used until further notice. We will post again here and on our website when the phone lines are fixed.

Just a note to let you all know that we are open until 5 today. Our phones are not working at the moment, so we are not receiving calls. If you have questions, you may email info@farmcountrycheese.com and we will get back to you!
We are very sorry for any inconvenience, and are working to resolve the problem!

Also, we are not making cheese today, so if you are coming in for a tour, please email or call us tomorrow to schedule a tour on a day that we are making.

1. Cook the pasta as directed on its packaging; then drain.
2. Heat up the olive oil in a large skillet over a medium heat.
3. In the skillet, cook the red pepper, red onion and the garlic until they are crisp (takes 5-6 minutes).
4. Add the cubes of ham and cook for another 3 minutes, stirring a few times.
5. Toss cooked pasta with ham and vegetable mixture, cheese, parsley, Tabasco sauce and salt in bowl; mixing thoroughly.

Directions:
1. Bring a large pot of salted water to a boil (1 Tbsp. of salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.

2. While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb excess fat. Set aside.

3. Preheat oven to 425⁰ F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt and mustard. Mix in about a third of the cheese.

4. Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.

5. Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.

Directions:
1. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside.
2. In a large mixing bowl stir together the flour, cheddar cheese, Hot Pepper cheese, sugar, dill seed, and dill weed. Add beer and stir until well combined. Spread batter in the prepared pan.
3. Bake in a 350 degree F oven about 45 minutes or until bread sounds hollow when lightly tapped. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Serve or wrap and store in the refrigerator for up to 3 days. Makes 1 loaf (16 servings)

Option: May use Farm Country Cheese House Dill Cheese and omit the Jalapeno pepper cheese and use ½ of the dill weed. May also us Farm Country Cheese House Pepper Cheddar in place of the Hot Pepper Cheese.